Broccoli And Whole Wheat Pasta Salad
|Whole wheat spaghetti||4 1⁄2 Ounce|
|Broccoli florets||2 Cup (32 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Red wine vinegar||1 Tablespoon|
|Low sodium soy sauce||1 Teaspoon|
|Ground white pepper||1 Pinch|
|Cooked chick peas||8 Ounce, drained|
|Grated parmesan cheese||2 Tablespoon|
1. In large pot of boiling water, cook spaghetti 5 minutes. Add broccoli; cook 5-8 minutes longer, until spaghetti and broccoli are tender. Drain and place in large serving bowl.
2. To prepare dressing, in small bowl, combine tomatoes, oil, vinegar, soy sauce and pepper.
3. Pour dressing over spaghetti; toss to mix well. Add chick-peas and cheese; mix well. Cover and refrigerate at least 1 hour, until well chilled.